Enchilada-Stuffed Poblanos

I think sometimes healthy or ‘clean’ food gets a bad rap. Many assume that it has to be bland and boring. Plain chicken and steamed broccoli, coming up! But in my research I’ve quickly learned that is not at all true. You can eat healthy food that still tastes good. Focus on flavors and quality and you’re in the money. Look at not just calories, but carb, sugar, and protein counts as well. Make substitutions when you can. You can still have your favorites just by making swaps to lower the bad and raise the good in your meals.
 

And don’t let anyone tell you not to add a little cheese. Like in this dish below.

*Note: I used leftover pulled pork from the 4th of July. You can use chicken, turkey, beef; shredded, chopped, ground. Leftover or fresh made. All vegetarian, even. Whatever floats your boat. This is also a great make-ahead dish. I would suggest adding seasoning to whatever meat you use, especially if you are making it fresh as opposed to using leftovers.

1-2 tablespoons olive oil

½ yellow onion, diced

3 cloves garlic, minced

½ tablespoon cumin

½ tablespoon chili powder

½ bag frozen corn

1 can low-sodium black beans, drained and rinsed

1-2 cups worth of whatever meat you are using (see note above) Eyeball this to your preference.

1-1/2 cups enchilada sauce, divided (homemade or store bought; use what you like)

Salt and pepper to taste

5 poblano peppers (make sure they are nice a fat, not too skinny)

Shredded cheddar cheese

Over an open flame on the stovetop, char your poblanos. Put the charred peppers in a plastic bag and seal. Steam for about 10-15 minutes.

Please ignore my messy stovetop!

Meanwhile, in a skillet over medium heat, saute the onions and garlic in the olive oil until soft and fragrant. Add in the cumin and chili and mix together. Add in the corn and black beans. Mix all veggies together and cook until corn is thawed and the mixture is heated through.

 

Add the cooked meat to the veggie mixture along with ½ cup of the enchilada sauce. Let simmer until warmed through. Add salt and pepper to taste.

 

While the filling is simmering, take the poblanos out of the bag and wipe the skin off with a paper towel, careful not to tear the pepper. The skin should just wipe right off.

Cut each pepper in half and remove the stem and seeds. You should have two pieces of pepper that look like leaves.

 

Pour ½ cup of enchilada sauce in the bottom of a 9×13 baking dish. Spoon a healthy amount of the filling into each pepper half and place in the baking dish. 

Pour the remaining ½ cup sauce over the top of the stuffed peppers and top with cheese.

 

Bake at 350 covered in foil for 15 minutes. Remove the foil and bake for another 10 minutes.

 

They may not be the prettiest looking dish, but they are super tasty! 


Enjoy!

Chicken, Corn, and Black Bean Enchiladas

I’m always looking for ways to eat Mexican food in a healthier way. The flavors of Mexican cuisine are so yummy but eating out at Mexican restaurants usually isn’t the best for you. I find making it at home is a lot easier to control what ingredients you are using so you can still get the delicious flavors but without any unnecessary fat and extra calories. Plus, you can be sure that the ingredients you are using are less processed and much cleaner.

When I set out to make these enchiladas, I wanted to make chicken, but I was out. I, mean, who runs out of chicken?! Me, I guess. I always try to have frozen chicken breasts on hand in the freezer so I can always make something for dinner, even if it is just a pantry meal (chicken with whatever veggies we have on hand). Unfortunately, I wasn’t paying attention and I ran out without realizing it.

I almost just threw in the towel, but then I saw that we had some frozen veggie patties on hand. I’ve really been enjoying the Morning Star Farms Chipotle Black Bean Veggie Burgers. I wondered if I could chop those up and throw them in? I warmed them up so they were thawed enough to break apart and added the “burger” crumbles to the corn and black bean mix. 


Most of the ingredients in the patties were pretty much the same as what I had going on anyway, so it totally worked! They made for some really delicious enchiladas. You would never realize they were vegetarian. I will say, though, that because the patties had some of the flavors I was going for already in them, I did NOT include the can of diced green chiles mentioned in the recipe below. If I had just used regular chicken, I would have included that ingredient.

Chicken, Corn, and Black Bean Enchiladas

1 15 oz can black beans, drained and rinsed

½ bag of frozen corn

½ onion, diced

2 cloves garlic, minced

2 cooked chicken breasts, shredded

½ tablespoon cumin

1 small can diced green chiles

Salt to taste

1 bottle enchilada sauce (or homemade)

6 corn tortillas (I used a corn/wheat blend tortilla I found at Trader Joe’s. low fat, low cal, and high in whole grains per serving. 

Low-fat shredded Mexican blend cheese

In a skillet with a little olive oil, sauté onions and garlic until soft. Add the corn and black beans and cook until the corn is softened.


Add the chicken, cumin, green chiles, and some salt. Continue cooking until warmed through. Sprinkle in about ½ cup of the shredded cheese and stir to combine.

 

Pour a little bit of the sauce in the bottom of a baking dish. Fill each tortilla and roll up carefully (corn tends to break easily. You can heat them up in a microwave with a wet paper towel to help with this.). Place each enchilada seam side down in the baking dish. Top with more enchilada sauce and cheese (however much or little you want).



Bake at 350 for about 15 minutes, or until the cheese is melted and bubbly.


Healthy Creamy Chicken Enchiladas 

So if you’ve been reading this blog for any length of time, you’ll know that I’m a big fan of kitchen gadgets. While I definitely have a special place in my heart for seemingly needless gadgets that only serve one purpose and are a bit ridiculous (I’m talking to you, avocado pitter/slicer that I never use but can’t bring myself to get rid of), my heart goes all aflutter for multipurpose gadgets. I mean serious multipurpose. Like LOTS of things.
Enter: The Instant Pot.

Apparently this is a thing that has been around for a while now. I thought it was new, but the more I research recipes, I find bloggers have been raving about this little R2D2 looking gadget for years now. Like usual, I’m late to the party. But no matter, I’m here now. I’m one of them. The Instant Pot People. And if you’re not careful, you could be one too.

Not that I would ever caution against getting one. They are the best. I got mine for Christmas and I am mind boggled at how well it works. Each thing I’ve made so far, I always look at my husband and say “There’s no way it’s done, right?” And each time it is done. Perfectly.

The first thing I made was hardboiled eggs. I just filled up the little trivet they give you, added a cup of water and set the timer for 3 minutes. No, that’s not a typo, people. THREE MINUTES. The eggs were perfectly hard boiled and best of all, they peeled like a dream! No more mangled eggs!

The Instant Pot is a 7-in-1 Pressure Cooker with approximately 1,254,765 uses. I still have a lot to learn, but it’s going to be fun!

For this dish, I made the chicken portion in the Instant Pot. If you don’t have one, you can use a slow cooker or even do it on the stove top or in the oven. Or beat us all with the ultimate time saver and buy one of those rotisserie chickens from the grocery store.

Creamy Chicken Enchiladas

4-5 chicken breasts (depending on size)

2 16 oz jars of salsa verde

¼ cup plain, nonfat greek yogurt

1-2 cups shredded Monterey Jack cheese

8 whole grain tortillas (I like the La Tortilla Factory Low Carb Whole Wheat Tortillas)

In a Pressure Cooker, add your chicken breasts and a jar of salsa. Set it manually, on high, for 7 minutes. (Yep. Seven whole minutes, you guys). When it’s done, do a quick release and remove the chicken.


Shred your chicken and add to a bowl. Mix in a few big ladle-fuls of the cooking liquid, the greek yogurt, and ½ the cheese.

Warm up your tortillas in some wet paper towels so they are more pliable. Fill each tortilla with the chicken mixture and roll up. Don’t be shy here. Place seem side down in a 9×13 baking dish. Make sure to pour a thin layer of the salsa verde on the bottom of the dish first.

 

After all the enchiladas are in the dish, pour the rest of the salsa over the top and sprinkle the rest of the cheese. Bake at 350 for about 20 minutes, then turn on the broiler for about 5 minutes until the cheese is all ooey gooey and starting to get a little golden brown on top.


That’s it! So easy, right? And pretty healthy too. I mean, there’s a little cheese in there, but everything in moderation, right? I’m not made of stone, people.